slow-cooked lamb shanks in red wine




Prep Time


Cook Time

Serve these tender lamb shanks with creamy mashed potato for a comforting gourmet dinner. The gremolata is quick to whip up and adds flavour, but you can leave it out if you prefer.



For the slow-cooked lamb shanks in red wine

  • 2 lamb shanks
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 onion — diced
  • 6 cloves garlic — crushed
  • 1 carrot — peeled and diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1½ cups red wine
  • ½ cup beef stock

For the orange & parsley gremolata (optional)

  • ¼ cup finely chopped fresh Italian parsley
  • 1 clove garlic — crushed
  • Zest of 1 orange — finely grated


For the slow-cooked lamb shanks in red wine

  • Season the lamb shanks well. Heat the oil in a pan, add the lamb shanks and sear until well browned all over. This enhances the flavour dramatically.
  • While the lamb is browning, place the onion, garlic, carrot, tomato paste and bay leaf in the slow cooker and stir to combine.
  • Place the browned lamb shanks on top of the vegetables in the slow cooker.
  • Add the wine to the pan the lamb shanks were browned in and deglaze the pan by using a wooden spoon to loosen any pan brownings.
  • Add the stock and simmer for 1 minute. Pour over the lamb shanks in the slow cooker.
  • Cook on high for 30 minutes then turn down to low for 7 hours.
  • If making the Orange & Parsley Gremolata, combine all the ingredients in a small bowl.
  • When the lamb shanks are cooked, transfer them to a warmed plate and cover with foil.
  • Strain the sauce from the slow cooker through a sieve into a pan, pushing through whatever vegetables you can with the back of a spoon. Simmer over a high heat until reduced.
  • Serve the lamb shanks topped with sauce and Orange & Parsley Gremolata, if using.